Fettuccine carbonara is a hearty pasta dish that combines fettuccine noodles with a simple yet creamy sauce made with eggs, Romano cheese and cured pork. Although it feels fancy enough for a date night, carbonara with fettuccine is a classic Italian pasta recipe that comes together in a breeze, making it an ideal weeknight dinner.
Though fettuccine carbonara’s origin story is murky, many food historians have traced its inception to Rome, following the city’s liberation by Allied forces at the end of World War II. American troops brought rations of eggs and bacon with them, which, when combined with local ingredients, resulted in the creation of pasta carbonara.
What is fettuccine carbonara?
Although there are many variations, the most traditional version of carbonara with fettuccine combines fettuccine noodles with a simple sauce made from just four ingredients: cured pork, pecorino Romano cheese, eggs and pepper. Fettuccine Alfredo, on the other hand, features a sauce made from butter and grated Parmesan. American-style versions of both recipes often include the addition of half-and-half or heavy cream.
If you are cooking a traditional fettuccine carbonara recipe without the cream, the golden rule of carbonara sauce is to take the cooked pasta off the heat once the egg mixture has been added. If there’s too much heat, your eggs will scramble. But there is no need to worry about serving raw eggs—the residual heat of the pasta will cook the eggs as the ingredients are tossed together.
Our recipe is slightly nontraditional, as it uses the more-easily sourced bacon in place of guanciale and includes garlic and onion for an extra pop of flavor and half-and-half for added creaminess.
Ingredients for Fettuccine Carbonara
- Fettuccine: Fettuccine is a flat and wide ribbon-shaped pasta. Spaghetti, bucatini and linguine are common alternatives. Want to know the difference between fettuccine and linguine? Check out our guide to pasta shapes.
- Bacon: Use thick-cut bacon for the best flavor. (Try one of our Test Kitchen’s picks of the best bacon brands.) Guanciale, which is cured pork jowl or cheek meat, is more traditional but can be hard to find. Pancetta, which is cured pork belly, is another tasty alternative.
- Eggs: Use large room-temperature eggs. Make sure you know how to tell if eggs are fresh before you crack them open.
- Romano cheese: Pecorino Romano is a salty and flavorful Italian cheese made from sheep’s milk. Parmesan, which is made from cow’s milk, can be used as a substitute, but note that it is less salty than Romano so you may have to adjust the seasoning in the final dish.
- Garlic and onion: Fresh garlic and onion are nontraditional carbonara ingredients but add a boatload of flavor.
- Half-and-half: Even though it’s not in everycarbonara recipe, 1/2 cup half-and-half ensures a creamy sauce.
Directions
Step 1: Cook the bacon
In a large skillet, cook the chopped bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon and drain on paper towels. Discard the bacon drippings, reserving 1 tablespoon in the skillet.
Step 2: Cook the pasta
While the bacon is cooking, in a Dutch oven, cook the fettuccine according to the package directions. Drain the pasta and return it to the pan.
Editor’s Tip: Cook the pasta to al dente, and be sure to salt your pasta water!
Step 3: Make the sauce
Add the chopped onion to the drippings in the skillet; cook and stir over medium heat 2 to 3 minutes or until tender. Add the garlic and cook 1 minute longer. Reduce heat to medium-low. Stir in the half-and-half.
Step 4: Add the eggs to the sauce
In a small bowl, whisk a small amount of the warm sauce into the eggs. Return the eggs and sauce to the skillet, whisking constantly. Cook for 8 to 10 minutes, or until a thermometer reads 160°, stirring constantly.
Editor’s Tip: Tempering the eggs by whisking in a small amount of warm sauce helps prevent the eggs from scrambling and leads to a smooth and silky carbonara. Cooking to 160° is key, as this is the temperature that makes the eggs safe to eat.
Step 5: Toss all the ingredients together
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Stir the cheese, salt, pepper and bacon into the sauce. Add the sauce to the fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.
Fettuccine Carbonara Variations
- Top with more fresh herbs: Add a handful of freshly chopped oregano, thyme, rosemary or basil to the pasta before serving.
- Pile on some peas: Stir in 1/2 to 1 cup cooked green peas to the pasta just after tossing the noodles with the sauce.
- Choose a different cheese: For an easy Italian swap, use Parmesan instead of Romano cheese. For a more intense flavor, use finely grated Gruyere, smoked Gouda or crumbled goat cheese.
- Make the pasta from scratch: There truly is nothing better than noodles made from scratch. If you have the time, try making your own homemade pasta before making the carbonara sauce.
How to Store Fettuccine Carbonara
Carbonara with fettuccine is best eaten on the day it’s made. However, you can store leftovers in an airtight container in the refrigerator for up to three days. To reheat the pasta, add a teaspoon olive oil or butter to a skillet or heavy-bottom pan over low heat. Add the leftovers along with a splash of half-and-half, water or stock to add a touch of moisture. Stir constantly (being careful to avoid breaking the pasta) until heated through, about five minutes.
Fettuccine Carbonara Tips
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Is it safe to eat raw egg?
In a traditional carbonara recipe, the eggs are cooked as they are tossed with the hot pasta. In our recipe, the eggs cook in the sauce mixture. However, if you’re still wondering if it’s safe to eat raw eggs, use pasteurized eggs, which are sold at nearly every grocery store.
Do you rinse pasta after cooking?
Do not rinse the fettuccine after cooking. The starches on the pasta help the sauce cling to the noodles. If the noodles are rinsed, the sauce will just slide right off. This is just one of our easy tips to remember when learning how to cook pasta perfectly.
What else can you serve with fettuccine carbonara?
Delicious sides to serve with this fettuccine carbonara recipe include Caesar salad and Italian chopped salad. Vegetable sides that pair well with a hearty pasta like this include garlic roasted broccoli, peas with shallots or the grilled vegetables of your choice. And of course, don’t forget the bread—think garlic breadsticks, garlic tomato bruschetta or rosemary focaccia.
Watch how to Make Fettuccine Carbonara
Fettuccine Carbonara
When a man at church found out how much my family likes fettuccine, he shared his Italian grandmother's carbonara recipe with us. I've made it my own over the last 25 years. Grated Parmesan cheese works just as well as Romano. —Kristine Chayes, Smithtown, New York
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Total Time
Prep/Total Time: 30 min.
Makes
6 servings
Ingredients
- 1/2 pound bacon strips, chopped
- 1 package (16 ounces) fettuccine
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup half-and-half cream
- 4 large eggs, lightly beaten
- 1/2 cup grated Romano cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon minced fresh parsley
- Additional grated Romano cheese, optional
Directions
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in skillet.
- Meanwhile, in a Dutch oven, cook fettuccine according to package directions. Drain; return to pan.
- Add onion to drippings in skillet; cook and stir over medium heat 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Reduce heat to medium-low. Stir in cream. In a small bowl, whisk a small amount of warm cream into eggs; return all to skillet, whisking constantly. Cook 8-10 minutes or until a thermometer reads 160°, stirring constantly.
- Stir cheese, salt, pepper and bacon into sauce. Add to fettuccine and toss to combine. Sprinkle with parsley and, if desired, additional cheese. Serve immediately.
Nutrition Facts
1 cup (calculated without additional cheese): 495 calories, 19g fat (9g saturated fat), 162mg cholesterol, 684mg sodium, 56g carbohydrate (4g sugars, 3g fiber), 25g protein.
BySusan Bronson
Taste of Home's Editorial Process
Updated: Apr. 29, 2024
